Sakamotoen · Kagoshima, Japan
Certified organic gyokuro from a family farm nearing its hundredth year of growing tea. Imported directly from Sakamotoen and shipped from Tasmania, nothing in between.
The Range
A selection from the numbered gyokuro series, grown, shaded, steamed and rolled at Sakamotoen in Kagoshima. The farm releases new teas under its own labels, so the range changes through the year. See every grade, plus matcha and stem tea, in the shop.
House blend
Our everyday gyokuro. Smooth and gentle, with clean grassy notes and a soft, savoury sweetness. The easiest place to begin.
$15.99 / 50g View → Out of stock 02
Yabukita Cultivar
Made from Yabukita, Japan’s classic tea cultivar. Robust and full-bodied, rich in savoury umami, with a smooth, lingering finish.
$19.99 / 50g View → Out of stock 04
Saemidori cultivar
A Saemidori gyokuro that’s naturally sweet and dense with umami, remarkably low in acidity, with a long, sweet finish.
$39.99 / 47g View → Out of stock 05 Introductory offer
Reserve grade
A step past Chameijin. Sweet on the nose, beautifully rounded in the cup, with a velvety umami that melts rather than announces itself.
Seimei cultivar
Made from Seimei, a rare new Kagoshima cultivar. Deep umami, remarkably low in bitterness, with a warm grain-like aroma and a sweetness that lingers beautifully..
Roasted loose leaf
Green tea roasted over high heat until it turns amber. Toasty, sweet, almost no bitterness, and gentle enough for the evening.
$49.99 / 100g View → Out of stock
Ceremonial grade matcha from the Saemidori cultivar. Vivid green, naturally sweet, and smooth enough to drink without milk or sugar. Ceremonial grade.
The Farm
Sakamotoen is a family farm in southern Japan, growing tea since the 1920s and certified organic for the last thirty years.
Three weeks before harvest, Mister Sakamoto covers the bushes with a first layer of shade. A week later comes the second, leaving the plants in near total darkness. The leaves respond by concentrating theanine, the source of gyokuro's natural sweetness and deep umami.
The harvest happens once a year, in early spring. The leaves are steamed, dried and rolled the same day.
Brewing
It brews cooler and slower than everyday green tea, and the same leaves keep giving.
Boil, then let the water rest to around 60 degrees. Cooler water draws out sweetness instead of bitterness.
Use a small pot and steep for about two minutes. Pour to the last drop, where the flavour concentrates.
The same leaves brew two or three times. Second and third steeps need only thirty seconds.
A single 50g pack makes between 25 and 37 cups.
Reviews
Five-star reviews from tea drinkers across Australia.
I can no longer drink any other tea — a premium, umami experience. I never knew tea could be so exciting and decadent. Absolutely beautiful.
The taste is lovely with a good flavour, and it's so easy to brew. I'm lucky to enjoy proper Japanese gyokuro here in Australia.
I love the gyokuro I've received, and I'm so grateful I can source this from Tasmania. I'll definitely be ordering more.
Superb teas! Beautiful organic Japanese gyokuro at affordable prices, and excellent customer service.
The best green tea we have tasted. I would recommend it to everyone.
The best tea we've had outside of Japan. Flavoursome and delicious!
The most delicious real green tea I have enjoyed, other than when I was in Japan.
Love this tea so much. And it's organic! Highly recommend.
It's been a while since I've had such delicious tea. Green tea really is so relaxing — thank you! ❤️
My favourite gyokuro green tea.
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